Coffee Tour: Prague and Budapest

I knew heading on this trip that Prague and Budapest were hipster-hangouts (Bohemia, after all, is in Prague). But little did I know that the third-wave of coffee had hit these cities hard, and the world is better for it.

The third wave is, in many ways, a reaction. It is just as much a reply to bad coffee as it is a movement toward good coffee. – Trish R. Skeie, Wrecking Ball Coffee Roasters

Some observations:

  • English, it seems, is the language of third-wave coffee (obviously while also being the language of the world economy). Menus, items for sale, brewing methods etc. were all in English. It made my life easy.
  • The coffee shops (espresso bars, roasting labs, cafes etc.) are concentrated in the same areas, mostly.
  • The third-wave is fairly new in Prague and Budapest, but has a firm grasp. Most shops have started within the last 4 years.

Now, for the good part…pictures.


Our first stop…EMA Espresso Bar


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Second…Original Coffee



Third stop…La Boheme Cafe




While we loved the coffee in Prague, Budapest had a lot more options. It seems like specialty coffee has deeper roots, or at least is spreading quicker, in Budapest.

Stop #1…Sock’s Coffee



Stop #2…My Little Melbourne




Stop #3…Tamp & Pull

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Stop #4…Kontakt



Stop #5…Espresso Embassy



Stop #6…Blue Bird Cafe



We didn’t get to visit all the shops on our list…but that just gives us reason to go back! Until next time Prague, and Budapest…

Oh…and this sums up our coffee tour…



2 thoughts on “Coffee Tour: Prague and Budapest”

  1. “Third Wave” is just a term purveyors use to convince themselves of their own exceptionalism — to feel better about themselves and to market themselves to consumers relative to the competition.
    People want to believe they are special and different, even if humanity has been following essentially the same rituals for how to make coffee for over 1,000 years now.
    Even if pour-over coffee and espresso brewing methods are over a century old now. Even if most of what humanity knew about making quality coffee really isn’t different from what we knew 20 years ago.

    1. Greg – I agree with you that it is mainly a marketing scheme, and that the information being purported by “third-wavers” is not new information. However, to me, it is not about knowledge or “speciality”, it is about availability. The third-wave trend has made good, quality coffee more readily available. And while we’ve known how to make coffee using the pour-over method etc. for a century +, I still know that “third-wave” coffee taste better than Starbucks, Folgers, or anything else that was readily available when I was growing up. Thanks for the comment.

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